Description

Golden, crispy chicken thighs simmered in a rich and velvety mushroom garlic cream sauce. This dish is cozy, flavorful, and ideal for both busy weeknights and elegant dinners alike.

Ingredients

4–6 bone-in, skin-on chicken thighs

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

2 tablespoons unsalted butter

8 oz (225g) cremini or white mushrooms, sliced

4 cloves garlic, minced

1 cup heavy cream

½ cup chicken broth

1 teaspoon Dijon mustard (optional)

¼ cup grated Parmesan cheese

1 teaspoon Italian seasoning

Fresh parsley, chopped (for garnish)

Instructions

Pat chicken thighs dry and season both sides with salt and pepper.
In a skillet over medium-high heat, heat olive oil and sear chicken skin-side down for 5–6 minutes. Flip and cook another 4–5 minutes. Remove and set aside.
Reduce heat to medium, melt butter in the same pan, and add mushrooms. Sauté for 5–6 minutes.
Add minced garlic and cook for 1 more minute.
Pour in chicken broth, scraping up browned bits. Add cream, Parmesan, Dijon mustard (if using), and Italian seasoning. Simmer 3–4 minutes.
Return chicken to the pan, skin-side up. Simmer on low, partially covered, for 10–15 minutes until cooked through (165°F/74°C).
Adjust sauce thickness if needed. Garnish with fresh parsley and serve hot.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course